More fantabulous School Muffins -- nut free, gluten free, grain free etc

These days, my son eats a peanut butter sandwich for breakfast, and takes a muffin in his lunch, instead of the other way around. This adjustment is due to the nut-free nature of school. These are great. But instead of calling them breakfast muffins, I call them school muffins. These ones are quite sweet, and he thinks they are delicious. I pack his lunch with a muffin, some steamed broccoli, little cubes of cheese, and a couple of nut-free superfood energy bars. Maybe a chocolate school cookie. Super yummy, and keeps him going all day.

ingredients:

2 cups warm water
1/4 cup extra virgin coconut oil
1 cup pitted honey dates
1 tbsp apple cider vinegar

1 tsp sea salt
1 tbsp ground vanilla
1 tbsp ceylon cinnamon
2 tbsp carob powder
black pepper

1/4 cup ground chia seeds
1/4 cup ground sesame seeds
1/2 cup ground flax meal
1 cup shredded coconut, ground
1 cup pumpkin seeds, ground

4 eggs

1/2 tsp baking soda


directions:

preheat the oven to 345

1. combine the dates, coconut oil, and warm water and let sit for 15 minutes
2. puree with with a hand blender
3. add the eggs, apple cider vinegar, sea salt, vanilla, cinnamon, and carob, and blend again
4. stir in the baking soda, chia seeds, sesame seeds, flax meal, shredded coconut, pumpkin seeds
5. scoop the batter into prepare muffin cups
6. bake at 345 for 45 minutes